Muhammara

The muhammara or mhammara (Arabic: محمرة, lit. 'something that has turned red') is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. While commonly associated with Syria, muhammara can also be found in Western Armenian cuisine. In western Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.

The principal ingredients are fresh red bell peppers; pomegranate molasses for a characteristic sweet-tart note; Aleppo pepper flakes; ground walnuts for a crunchy texture; breadcrumbs to thicken the puree; garlic to enhance the flavors; red chili paste (optional); salt and extra virgin olive oil, all blended into a smooth yet slightly chunky paste. It sometimes contains lemon juice and spices such as cumin. In Damascus, tahini is sometimes added. It may be garnished with extra virgin olive oil, walnuts, mint leaves or parsley. Served with pita bread.

The peppers may be sun-dried or grilled rather than fresh.

Traditionally, it is prepared using mortar and pestle.

Muhammara was described in Khayr al-Din al-Asadi's 1981 encyclopedia as an appetizer of crumbled or ka'ak, pomegrante molasses, walnuts, peppers, and oil.

In 2022, Gaziantep, Turkey, received a geographical indication from the Turkish Patent and Trademark Office for muhammara, recognizing the dish as a registered regional specialty associated with the city. The patents listed ingredients are: fresh red peppers or red pepper flakes, olive oil, walnuts, rusks or breadcrumbs, pomegranate molasses, lemon juice, cumin, and Parsley or walnut halves for garnish.

Muhammara is eaten as a dip with bread served with the cold mezze, as a topping for manakish or as a sauce for kebabs (skewers), grilled vegetables, grilled meats, and fish.